This salad was perfect with the Hawaiian Grilled Chicken. It’s full of pineapple, green onions, macadamia nuts, bacon…Yum! I found the recipe on Bethany’s blog, For the Love of Grub. I made the salad on Saturday, so we could eat it Sunday after church. I mixed the dressing up, but did not add it until right before serving.
Here’s what you’ll need:
- 1 head romaine lettuce, torn
- 3 green onions, chopped
- 6 slices of bacon, crumbled (I used 8 pre-cooked slices)
- 1 can pineapple tidbits, drained and reserved for dressing
- ½ cup macadamia pieces
- ¼ cup toasted coconut
- ¼ cup pineapple juice
- 3 Tbs. red wine vinegar
- ¼ cup olive oil
- salt and pepper to taste
In a large bowl, combine the lettuce, onions, bacon, macadamias, coconut and pineapple. In a container with a tight fitting lid, combine the other ingredients. Shake to mix. Pour over the salad right before serving.
I learned that you can toast coconut in the microwave. The directions were on the bag. So easy!